How to Make a Hot Turkey Sandwich With Homemade Gravy

It’s that time of year again when leftover holiday turkey is overtaking the fridge. Year after year, people in North America devise new and exciting ways to reinvent that leftover turkey from the holiday dinner table. Sometimes, a classic recipe like this hot turkey sandwich with homemade turkey gravy is the best. Simple old-fashioned home cooking has become classic through the years for a reason. This sliced turkey sandwich is easy to prep and delicious to serve with French fries or fresh green beans. Any way you make this easy dinner recipe, you are guaranteed to enjoy this comfort food classic.

Hot turkey sandwiches aren’t nothing new, but they can seem daunting if you’re an inexperienced home cook. After all, there’s that turkey gravy to prepare, and everyone has their own tried and true way to make that a little bit of holiday heaven. I am all about using up that overpriced poultry. Whether you use it up the next day or before, it’s best before the date. A general rule is not to use cooked turkey past the five-day mark. Remember, you can freeze portions of cooked turkey for later use. 

This hot turkey sandwich is just one way to change things up when you have a very large bird that leaves you with a lot of turkey breast to work with. 

​If you love using up leftovers in this way be sure to try my hot roast beef sandwich recipe with reheated vegetables. It’s a hearty and satisfying meal.

Why You Will Love This Hot Turkey Sandwich Recipe

It’s Easy Peasy. You will have a delicious hot turkey sandwich smothered in homemade turkey gravy in a few simple steps. The only hard part is deciding who gets seconds. 

It’s A Great Way To Use Up Holiday Leftovers. You can enjoy a hot, home-cooked meal instead of eating the same old, boring turkey sandwiches. 

Really Fast. There’s a reason why diners sell food like this: speedy recipes that deliver tasty results people are happy with. You can have this hot turkey sandwich with its homemade turkey gravy in literally minutes. 

The History of the Hot Turkey Sandwich in America

The hot turkey sandwich has deep roots in American cuisine. It evolved as a comforting and hearty meal often associated with Thanksgiving leftovers. The sandwich’s origins can be traced back to the early 20th century when home cooks sought creative ways to use leftover turkey from holiday feasts. 

The hot turkey sandwich became a popular diner staple in the post-World War II era, particularly in the Northeastern and Midwestern United States. Served on white bread, the sandwich was typically topped with hot turkey slices and smothered in gravy, making it a satisfying and warming meal during the colder months. 

This comfort food is believed to have emerged as part of the larger trend of open-faced sandwiches, which were easy to prepare and perfect for utilizing leftover meats. Over time, variations of the hot turkey sandwich have appeared in many American households, with some recipes adding cranberry sauce, mashed potatoes, or stuffing, making it a versatile dish enjoyed year-round. Its enduring popularity speaks to its simple yet satisfying flavors, representing the ingenuity of American home cooking and the nostalgic charm of holiday meals.

How to Prepare Your Hot Turkey Sandwich And Hot Turkey Gravy

The first thing to do is be sure to gather as much of the turkey juices that cook off of the roasting bird as possible. The easiest way to do this is with your handy turkey baster. Uncover the roasting turkey at the two-hour mark and first baste the turkey with the juices. Then use the baster to suck up the juice and add it to a small pot or container for use later. One assumes you have a sizeable amount collected for making your gravy on the day of the roasted turkey feast and for later. 

If you have a smaller or drier turkey that doesn’t give you much juice to collect, you must improvise the gravy. The most obvious method of convenience is to purchase a gravy, or you can make a gravy from the giblets. 

Giblet gravy is easy enough to do. First, remove the giblets or offal from the inside of the turkey. They usually come in a neat little package with the neck tucked in the body or neck cavity. Add those to a small saucepan with enough water to cover them and boil them on high heat until they cook. I let them simmer for a few hours. The longer they cook in the water (which you likely will need to add more as it cooks off), the deeper the turkey flavor the water will take on. Think of it as a very small stew that needs to gather all its flavor from what’s cooking in the pot. You can add some poultry seasoning; 1/2 tsp should do the trick, and a pinch of black pepper with a dash of salt to add a more robust turkey flavor. 

​Once you’ve collected the turkey juices from the pan with the roast or from the reduced giblet juices, you can make the gravy easy enough. Remember we added spices to the giblets while they were cooking? You may wonder if you must do the same to the turkey juice you collected. You don’t because the flavor will have come off your turkey as it was cooking (assuming you spiced the bird with poultry seasoning and other spices/herbs). Let the gravy base that you are using heat to a boil. If you use leftover turkey juice from the previous day, you may notice it’s separated. The fat will have risen to the top of the juice and congealed. This is okay. For a leaner gravy, skim the fat off. Or, to increase your gravy, you can combine giblet juice and turkey juice to create a larger quantity.

​It’s boiling now, so reduce the heat slightly. Mix two rounded tablespoons of cornstarch into a cup with 1/4 cup cold water. Blend that well and pour it slowly into the boiling gravy base. This is the thickening agent that will create a beautiful, smooth gravy. 

Before I continue, I would like to add that using cornstarch for the gravy is not the only way to create a wonderful gravy. It is, however, one of the easiest. When you use a roux, which is a mix of flour and butter cooked until it forms a thick paste, which you then add the juice to, it’s far easier to muck up and have lumpy results as compared to the cornstarch method. 

So now that the homemade turkey gravy is lovely, bubbly, and thickened, you can take it off the heat. 

Add the turkey breast slices to a wide, shallow frying pan on medium-high heat. Decide whether you want a closed or open-faced hot turkey sandwich. I personally prefer closed. Lay the slices of bread on the plates so they are ready when the turkey and gravy are heated. 

Add the gravy to the warming turkey and cover for five to ten minutes to allow the turkey breast to heat all the way through. Then, it’s a simple process of laying slices of that beautiful gravy-soaked turkey onto the bread, closing up the sandwich, and scooping the rich, velvety homemade turkey gravy over the top of the entire sandwich. 

​If you have those in the toast my bread camp- I do- then be sure to toast the bread just after you have covered the turkey. This will give it time to toast well and you time to get it plated in time for the turkey. 

Leftover turkey gravy can be kept in the fridge, covered, for a few days. Reheat it when ready to use. 

Serve these delicious hot turkey sandwiches with their homemade turkey gravy with the standard French fry or with a healthier side like steamed green beans. The dry leftover turkey has now been elevated to leftover nirvana!

Ingredients:

Sliced Turkey Breast: This is roast turkey breast sliced thinly for sandwiches. White turkey meat is best because it is tender and lean while having a milder turkey flavor.

Bread: I use classic white bread, as it soaks up the gravy better than rye or brown bread. 

Turkey Juices: The liquids that collect in the roasting pan with the turkey are reserved for gravy after basting the bird. The juice collects a lot of flavor from the roast turkey and doesn’t need added spices.

Cornstarch: This is used as a thickening agent for the gravy.

​Cold Water: When mixed with the cornstarch, it helps dissolve it so that no lumps form in the gravy.

Substitutions And Add-ins For This Easy Hot Turkey Sandwich

​Sliced Turkey Breast: If you are itching for a hot turkey sandwich but don’t have roast turkey leftovers, you can get away with store-bought roast turkey deli meat. Alternatively, make it a chicken sandwich with leftover rotisserie chicken.

Bread: Not a fan of cheap white bread? You can use any bread that is soft for this recipe. 

Turkey Juices: If you have a small bird that doesn’t have a lot of juice, you can use reduced juices from boiled giblets. Or, if you must, use canned store-bought gravy.

Cornstarch: If you don’t like the cornstarch method, you can make a roux with butter and flour. 

Cold Water: Omit this if you are making a roux.

If you have leftover stuffing, consider reheating it and using it as the top of your hot turkey sandwich. Stuffing smothered in gravy makes for a delicious addition!

Expert Tips, Serving, And Storing Suggestions For The Turkey Sandwich With Gravy

Tip #1: Collecting Turkey Juices is Key: Gather as much turkey juice as possible during the roasting process to make flavorful gravy. Use a turkey baster to quickly collect the juices for the sauce on the day of the meal and any leftovers. If your turkey doesn’t yield enough juice, consider making gravy from the giblets for a deeper flavor.

Tip #2: Cornstarch for Smooth Gravy: Using cornstarch as a thickening agent is one of the easiest ways to ensure smooth, lump-free gravy. Mix two tablespoons of cornstarch with cold water and slowly pour it into your boiling turkey juice to create a velvety consistency without the risk of lumpy results.

Tip #3: Toast Your Bread for Extra Crunch: If you prefer a toasted bread base for your hot turkey sandwich, toast the bread just after covering the turkey with gravy. This will give the bread time to crisp up while ensuring your turkey stays warm and juicy.

For a beautiful presentation, serve the hot turkey sandwiches with a side of crispy French fries or a lighter option like steamed green beans. Garnish with a sprig of fresh parsley for a pop of color, and serve with a small bowl of extra homemade turkey gravy on the side for those who like to add more.

To store leftover gravy, allow it to cool completely before transferring it to an airtight container. Store the gravy in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it in a freezer-safe container for up to 3 months. When reheating, gently warm the gravy on the stovetop over low heat, adding a splash of water or broth to thin it out if necessary.

If you enjoyed this Hot Turkey Sandwich With Homemade Turkey Gravy, leave a rating and comment below! I’d love to hear how your sandwich turned out and any creative twists you added. As always, happy cooking!